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Submitted by: Sharon Haddock from Klamath Falls, OR
Originally shared on the web 10/29/2018

2 green peppers
3/4 lb. ground beef
1 c. cooked rice
2 T. dried, minced onion
3/4 t. garlic, minced
3/4 t. salt
1/8 t. pepper
10-3/4 oz. can tomato soup, divided
1/2 c. water
4 slices sharp Cheddar cheese

Cut off tops of green peppers; remove seeds and ribs. Cut peppers in half and place in a microwave-safe casserole dish. In a bowl, mix uncooked beef with rice, onion, garlic and seasonings. Add 1/3 of soup to beef mixture and mix well. Fill pepper halves with beef mixture. In a separate bowl, whisk water into remaining soup; spoon over and around peppers. Cover and microwave on high setting for 18 to 22 minutes. Top each pepper with a slice of cheese, overlapping slices. Cover again and microwave for one to 2 minutes, until cheese melts. Serve peppers topped with the sauce that forms in the bottom of the dish. Serves 4.